Apricot-Pecan Strudel Cookies

Preheat oven to 350ºF. Lightly grease a baking sheet.
With an electric mixer on medium speed, blend the sour cream and butter until smooth, about 2 minutes. Add the flour and salt and blend until the dough comes together, about 30 seconds.
Form the dough into 2 disks, wrap in plastic and chill overnight.
Remove the dough from the refrigerator and let soften slightly, for about 10 minutes.
On a lightly floured surface, roll out each disk to a circle about 9- to 10-inches in diameter and less than ⅛ inch thick.
Spread ⅓ cup apricot jam over the surface of 1 disk, leaving a ¼ inch border around the edges. Sprinkle ⅓ cup of the pecans, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam.
Roll up the dough jelly-roll fashion, pinching the ends together. Carefully lift the roll with your hands and transfer to the baking sheet. With a sharp knife, slice the roll halfway through into about 12 sections.
Repeat the procedure with the remaining dough and filling.
Bake in a preheated oven for 40 to 45 minutes, or until golden brown. Cool on the baking sheet for 5 minutes.
Cut the slices through; cool completely on the sheet.
Store in an airtight container for up to 1 week or freeze for several months.